An explosive symphony of taste and texture, my brand spanking new Creole Caprese salad is truly in a class all by itself, y'all. Creole marinated tomatoes, fresh mozzarella slices and garden-grown basil get arranged beautifully on a serving platter. Then, a warm, rich Creole mustard vinaigrette glaze drizzle electrifies each cheese slice, making this south Louisiana spin on the beloved Italian classic as yum-delicious as it is unforgettable. Yep and yay...

I Began With the End In Mind...Yep...

This is the second in a series of posts that I've published in the last few days. And, I have to admit that there was a method to my madness from the very beginning. You see, I was inspired to create a south Louisiana-style Caprese salad version when I saw Mark's tomato and basil plants flourishing in the garden one morning.

The dark green herbs, the light green tomatoes, and the ripening-on-the-vine reds all came in sight together at once. And, my heart fluttered at the thought of the classic Italian Caprese salad getting a bit of a southern makeover in my humble kitchen. I was beside myself instantly over visions of Creole marinated tomatoes, fresh, mozzarella slices and garden basil leaves arranged perfectly on my favorite salad serving tray.

Then, the thought of a freshly homemade Creole mustard vinaigrette reduction came into my mind. And, I just about ran into the kitchen to get this three-part food blog series out of my head and onto our plates!!! Yep!!

And, I'm super happy to report that the Creole Caprese salad lived up to its name. It's true to the original, with its own sassy flavors and textures that also make it a one-of-a-kind. I'm super sure that you'll think so, too. And, if you're anything like me you'll be thinking about the second batch while you're eating the first!

How to Make Creole Caprese Salad

Start the Creole Caprese salad by making the Creole Mustard Vinaigrette:

Next, slice 2 pounds of tomatoes, about 3 to 5 medium-sized tomatoes. Pour half of the Creole mustard dressing over them, and toss until well-incorporated. Refrigerate the Creole marinated tomatoes for several hours, or overnight:

Now, pour the other half of the Creole vinaigrette into a saucepan. Heat to boiling over high heat. Stir briskly, then reduce the heat to low, and simmer for about 10 minutes. Or until the dressing reduces by two-thirds, and transforms into a rich, thick glaze:

Finally, arrange the Creole marinated tomato slices, fresh mozzarella slices, and basil leaves along a large serving tray. Then, use a spoon to pour small amounts of the Creole mustard vinaigrette glaze over the mozzarella slices.

Then dig in, y'all!!! The first thing you notice is the tartness of the marinated tomatoes. Then, you experience the ultra-soft mozzarella melt in your mouth like butta!! For a second there you get caught up in the bold basil flavor. But, ultimately it's the zesty Creole dressing glaze pops on the back of your tongue that make you realize you're eating something truly south Louisiana special! Yep!

Share this Creole Caprese salad with those who love you for your soft yet sassy spirit. And see y'all on the yum side...